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ARS Home » Pacific West Area » Davis, California » Nat'l Clonal Germplasm Rep - Tree Fruit & Nut Crops & Grapes » Research » Publications at this Location » Publication #310997
Title: Evaluation of antioxidant activity, sugar composition, and flow packaging potential for california dried and fresh figs

Author
item CRISOSTO, CARLOS - University Of California
item Preece, John
item CRISOSTO, GAYLE - University Of California
item CHAN, HELEN - University Of California

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 3/7/2014
Publication Date: 5/14/2014
Citation: Crisosto, C., Preece, J.E., Crisosto, G., Chan, H. 2014. Evaluation of antioxidant activity, sugar composition, and flow packaging potential for california dried and fresh figs. Meeting Proceedings. Vol.2013-2014, 1:1-3.

Interpretive Summary: Potential sensory perception and antioxidant capacity varied among these 20 cultivars tested that included dry and fresh traditional and recently introduced potentially dry or fresh varieties. Fructose, sweetness power and total phenolics levels were similar between the new introductions varieties and the traditional cultivars. However, antioxidant capacity, total phenolics, and single phenolics (bioactive compounds) varied among the dry and fresh cultivar groups. These two human health related parameters were higher in the new introduction cultivars. Dry ‘Black Mission’ and ‘Sierra’ figs had the highest total phenolics and antioxidant capacity than the other dry fig cultivar tested. These two human health related parameters were higher in the new introduction cultivars, therefore, a second year evaluation including new genotypes is recommended. In order to find the ideal sanitation treatment for figs, 24 treatments were tested and narrowed down to two treatments. Treatment performance was tested at 0° C and 8° C for different time periods. Controlled atmosphere (CA at 12% Co2 balance in air) was the best transportation- storage treatment when compared with ozone and air. Sulfur dioxide at 50 ppm-hour was the best initial treatment, and ethanol dipping at 30% was the best washing treatment when figs were well dried immediately after and before storage. Finally, the best combination treatments were sulfur dioxide (50 ppm-hour) followed by CA (12%) CO2); and sulfur dioxide (50 ppm-hour) washed in 30% ethanol (v/v) followed by CA. In these two treatments, the potential market life was 15 days or longer at 0°C, and up to 10 days when maintain at 8°C for figs treated with sulfur dioxide followed by CA and sulfur dioxide with or without ethanol wash.

Technical Abstract: Potential sensory perception and antioxidant capacity varied among these 20 cultivars tested that included dry and fresh traditional and recently introduced potentially dry or fresh varieties. Fructose, sweetness power and total phenolics levels were similar between the new introductions varieties and the traditional cultivars. However, antioxidant capacity, total phenolics, and single phenolics (bioactive compounds) varied among the dry and fresh cultivar groups. These two human health related parameters were higher in the new introduction cultivars. Dry ‘Black Mission’ and ‘Sierra’ figs had the highest total phenolics and antioxidant capacity than the other dry fig cultivar tested. These two human health related parameters were higher in the new introduction cultivars, therefore, a second year evaluation including new genotypes is recommended. In order to find the ideal sanitation treatment for figs, 24 treatments were tested and narrowed down to two treatments. Treatment performance was tested at 0° C and 8° C for different time periods. Controlled atmosphere (CA at 12% Co2 balance in air) was the best transportation- storage treatment when compared with ozone and air. Sulfur dioxide at 50 ppm-hour was the best initial treatment, and ethanol dipping at 30% was the best washing treatment when figs were well dried immediately after and before storage. Finally, the best combination treatments were sulfur dioxide (50 ppm-hour) followed by CA (12%) CO2); and sulfur dioxide (50 ppm-hour) washed in 30% ethanol (v/v) followed by CA. In these two treatments, the potential market life was 15 days or longer at 0°C, and up to 10 days when maintain at 8°C for figs treated with sulfur dioxide followed by CA and sulfur dioxide with or without ethanol wash.